Friday, October 19, 2012

Chocolate Pecan Cake


It seems like I've been baking a lot with pecans recently, but I haven't given the chocolate and pecan combo a try in a while. This cake turned out to be delicious, of course, and the pecans and chocolate were great together. 


Everything together!

The pecans need to be toasted! Be careful and try not to burn them. I have a tendency to burn pecans... 

The cake is made in a pot, and you add an egg mixture just after the first batch of ingredients in the pot start to melt.

Ooohhh

Whisk, whisk, whisk...

Into the pan!

Whether the dishes are cleaned or ignored at this point is entirely up to you.

Once the cake is done, you're ready for the icing!

Super simple one pot chocolate icing 

After you frost and add the pecans, you're all set! 

More recipes involving pecans are to come!

In the meantime, make this cake.


Chocolate Pecan Cake
makes 1 9 x 13-inch cake

Ingredients:
1 cup chopped pecans, toasted

for the cake:
3/4 cup unsalted butter
2 oz. unsweetened chocolate
2 cups granulated sugar
1/3 cup unsweetened cocoa powder
1 cup water
1/2 cup buttermilk
2 eggs
1 teaspoon pure vanilla extract
1/2 teaspoon salt
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda

for the frosting:
1/4 cup unsalted butter
6-8 tablespoons milk
1/4 cup unsweetened cocoa powder
1 teaspoon pure vanilla extract
1/4 teaspoon salt
3 cups confectioner's sugar 

Directions:
To make the cake, preheat oven to 350F. Grease the bottom and sides of a 9x13-inch metal baking pan. Set aside.
Melt the butter, chocolate, sugar, cocoa, and water in a large saucepan over medium heat and whisk until smooth and warm. Allow to cool 10 minutes.
Whisk together the buttermilk, eggs, vanilla, and salt in a small bowl. Add to the chocolate mixture. Then, add the flour, baking powder and baking soda. Whisk until just combined. Pour the batter into the prepared pan and bake about 45 minutes, until springy in the center.
To make the frosting, melt the butter in a medium saucepan over medium heat. Whisk in 6 tablespoons of the milk followed by the cocoa, vanilla and salt. Remove from heat and whisk in the confectioner's sugar until smooth.
Once the cake has cooled in the pan for about 15 minutes, frost while warm. Sprinkle with the toasted pecans. Allow to cool completely before slicing and serving. 

2 comments:

  1. I can't remember the last time i had chocolate with pecans.

    ReplyDelete
  2. This cake looks awesome! It has been far, far, far too long since I made chocolate cake. It looks so moist and delicious.

    ReplyDelete

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